Roasted Vegetable Bisque

Monica H


This is one of my favorite dishes to eat; I love roasted vegetable flavors. This bisque provides so many different flavors. It is amazing that the tastes of the bisque constantly are changing in your mouth...from the time it hits your taste buds, to the time it melts in your mouth, to the time you swallow it. It is so "complex" and very rich-tasting.
Never in my life did I think I could make a "bisque"; it sounded so intimidating! But, after I tried, I realized it is actually pretty easy, and the process and final result gives you a very satisfying, accomplished feeling that you have made something so beautiful :)


★★★★★ 1 vote

30 Min
1 Hr 40 Min


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red bell pepper
green bell pepper
yellow onion, medium
portabella mushroom
handful of baby carrots
celery stalk
small eggplant
3 clove
1 1/2 c
half and half or heavy cream
5 c
vegetable broth
1 c
2 tsp
sea salt
1 tsp
1 tsp
1/2 tsp
1/4 tsp
1/4 tsp
1/4 tsp
handfuls of fresh parsley, chopped
pinch of ground saffron (optional)

How to Make Roasted Vegetable Bisque


  • 1Prepare your veggies for roasting:
    - Wash all veggies and dry them with paper towel.
    - Don't need to chop up the baby carrots.
    - Chop / slice the rest in sizes as equal as possible. (i.e. I like to cut the eggplant into disks, and then quarter those disks, and use that shape/size as the general shape that I will cut other veggies as).
  • 2Preheat oven to 450*. Put veggies in mixing bowl and add enough olive oil while mixing them, to coat them thoroughly.
  • 3Arrange veggies on pan in single layer. (I usually end up using two pans).
  • 4After 30 minutes, take out pans, flip veggies over / mix around, and put back in oven; roast 25 more minutes.
  • 5Pull pan out; veggies should be soft, maybe falling apart, and some may have darkened skin; this skin is great because it gives that roasted flavor. If your veggies don't have dark marks and are not soft, give them another 7-10 minutes in the oven.
  • 6When done roasting, move veggies from pan to a big pot. Pour in broth and water.
  • 7Smash and peel garlic with knife. Add to pot. Also add the rest of the spices, except for the parsley and the optional saffron.
  • 8Bring to slow boil, then turn off heat, take off burner, and let cool for about 10 minutes.
  • 9Ladle soup into blender; don't do it all at once or it will explode on you. I like to blend about 2-3 ladles at a time.
  • 10Pour from blender into a bowl, and repeat process until all of soup has been blended. Transfer soup from bowl back into the pot.
  • 11Add cream. Turn on heat and simmer the soup for about 7 minutes, stirring every now and then. Taste it and add more salt / pepper, if needed.
  • 12Ladle soup into bowls. Top off each bowl with some chopped parsley and pinch of the saffron (optional!). I love this soup so much I treat it as its own meal and eat it slow to savor it; I don't eat it with a sandwich or salad or anything else. Hope you enjoy :)

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